High Protein Low Fat High Fiber Gluten-Free Option

Vegan Pasta Fagioli

A hearty and flavorful Italian bean and pasta soup that's entirely plant-based, rich in nutrients, and perfect for any occasion.

⏱️ 10 minutes Prep Time
🍳 30 minutes Cook Time
🍽️ 4 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

350Calories
14gProtein
54gCarbs
7gFat

Ingredients

For 4 servings

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta (e.g., ditalini or elbow)
  • Fresh parsley for garnish

Instructions

Follow these steps for perfect results

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Sautu00e9 until the vegetables are softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
  5. Once boiling, reduce heat and simmer for 15 minutes.
  6. Stir in the pasta and cook according to package instructions until al dente.
  7. Adjust seasoning if necessary, and serve hot, garnished with fresh parsley.

Health Benefits

Nutritional advantages of this recipe

  • Rich in fiber from beans and vegetables for digestive health.
  • Good source of plant-based protein helping muscle repair and growth.
  • Low in fat, making it a heart-healthy option.
  • Packed with vitamins and minerals from fresh vegetables.